Ashura Recipe Full Measure (by Cup)

Hello Dear Friends,

From my grandmother to my aunt, from my aunt to me and from me to you, we cooked our ashura this year with my family heirloom recipe, thank God ☺️
I cooked the presentation #my river fell a

For those who do not have a scale, I measured the ingredients and wrote down the glass equivalents. This time I reduced the sugar a bit, but added dried figs and tossed the chickpeas and beans together in a pressure cooker to save time. There was no problem.

Those who want a total of 12 bowls from my recipe can prepare 24 bowls of ashura with double the ingredients.

For the recipe in the video Click here.

with me when you try my recipe Don't forget to share on instagram :)

I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari 

Love…

Ashura Recipe (Full Measured)

With 200 ml standard water glass

Ingredients for Ashura Recipe Full Measured (Glass Measured) Recipe

• 1,5 cups (250 g) of wheat for ashura
• 1 finger missing from 1 glass of water (125 g chickpeas)
• 1 finger missing from 1 cup (125 g) dry beans
• 1 finger missing from 1 glass of water (100 g) raisins
• 13-14 pieces (100 gr) dried apricots
• 10-11 pieces (100 gr) dried figs
• Peel + juice of 1 medium orange
• 3,5 cups (650 g) granulated sugar
• 20 glasses (4 liters) of water

For decoration:

• walnut
• pomegranate seeds
• Powdered Peanuts
• Nut cracks
• coconut

How to Make Ashura Recipe Full Measured (Glass Measured) Recipe?

1. Soak the wheat, beans, chickpeas in separate containers overnight. The next day, strain the wheat and put it in a large pressure cooker.
2. Put the grapes, figs and apricots in the water and leave them for at least 30 minutes. Strain the water without adding to the soup, and chop the figs and apricots.
3. Filter the soaking water of the wheat, put it in the pressure cooker, add 2 liters of water and boil it. After the whistle blows, cook for another 25 minutes and put it in a large pot with the water.
4. Open the bottom of the pot on the medium-sized burner of your stove and at the lowest setting, and let it cook slowly.
5. Strain the soaking water of the beans and chickpeas, put in the pressure cooker, add 2 liters of water and boil it, cook for another 25 minutes after the whistle blows and put it in the pot with the wheat.
6. Peel the orange, squeeze the juice. Boil the chopped orange peels in pressure cooker for 10 minutes and strain.
7. Add the orange juice and juice to the soup pot along with the orange peels, apricots and grapes you have drained.
8. Cook for 15 minutes, stirring occasionally.
9. When the water of the soup starts to thicken, add granulated sugar. When the sugar melts and the soup comes to a boil, take it off the heat and divide it into bowls.
10. When it is lightly crusted, garnish with the ingredients you want and serve.

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